Instructions: |
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01 Fill a small saucepan ¾ full of water and bring to a boil. Add eggs and cook for 2 mins and 20 sec. Remove eggs from hot water and place in a medium bowl filled with water, ice and white wine vinegar. Set aside for approx. 1 hr. Remove shells from eggs and cut in half. |
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02 Fry bacon slices in skillet until crispy and drain on paper towel. Cut into small pieces. |
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03 Chop leeks. Using a colander, wash and drain. |
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04 In a medium saucepan over medium heat, melt butter and oil together. Slowly add chopped leeks and sauté until transparent. |
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Behind the scenes Galley Tour
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PARTICIPATING SAILINGS:
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Ingredients:
3 medium leeks, trimmed, keeping only the white and pale green parts
2 tbsp of canola or olive oil
½ cup butter
2 ½ cups half & half
2 cups heavy cream
1 cup Parmesan cheese, shaved or grated
4 slices of bacon
4 quail eggs
3 tbsp of white wine vinegar
Fresh chives, chopped for garnish or croutons
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05 Add half & half and cream to leeks and cook over medium to mediumlow heat until liquid is reduced by half, stirring occasionally.
06 Add cheese, salt and pepper to soup and heat until cheese is melted, stirring frequently.
07 Pour soup into a blender and blend until smooth. Pour through a sieve and return to saucepan.
08 Ladle into bowls and garnish with one quail egg, bacon pieces and chives.
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Salt & pepper to taste |